Learn to make sugar cookie icing that hardens to a smooth, glossy finish. This easy recipe is perfect for decorating holiday cookies, gifting, or stacking.
Author:purejoyalex
Prep Time:10 min
Cook Time:0 min
Total Time:8 hours 10 min (includes drying time)
Yield:Coats approximately 2 dozen medium cookies 1x
Category:Dessert
Method:No-Bake Icing
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups powdered sugar, sifted
3 tablespoons milk (whole or plant-based)
1 tablespoon light corn syrup
1 teaspoon vanilla extract
Gel food coloring (optional)
Instructions
In a medium bowl, combine the sifted powdered sugar, milk, light corn syrup, and vanilla extract.
Whisk the ingredients together until the mixture is smooth and lump-free. Start with 3 tablespoons of milk; add more, one teaspoon at a time, only if needed to reach the correct consistency.
If you plan to use multiple colors, divide the icing into separate small bowls now. Add gel food coloring to each bowl and mix until the color is uniform.
The icing should be thick enough to hold a line when drizzled from a spoon but still flow slowly. This consistency is ideal for outlining and flooding cookies.
Use the icing to outline your sugar cookies first. Let the outline set for 5 to 10 minutes.
Flood the center of the cookie using the same icing or a slightly thinner batch. Gently spread the icing to the edges.
Allow the cookies to dry uncovered at room temperature. The icing will harden completely, usually within 4 to 8 hours, depending on humidity. For faster drying, place them in a dry, cool area away from direct heat.
Notes
For a truly firm, stackable icing, ensure you use light corn syrup; it helps the icing set hard and glossy.
If the icing seems too thick for flooding, add a few drops of milk. If it is too thin, add a tablespoon of sifted powdered sugar.
This icing dries best when left undisturbed. Avoid placing cookies in the refrigerator to speed up drying, as this can cause the icing to sweat.
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